The Best Way To Make Mashed Potatoes Ahead of Time, According to a Caterer

Follow this advice so that your pre-made mashed potatoes stay light and fluffy.

After years of hosting and helping out with countless Thanksgivings, there’s one strategy that wins out over all others for a minimal-stress dinner: Make as much as you can ahead of time. This goes for roasted vegetables, salad dressings, soups, desserts, and even stuffing!

The fewer items on your to-do list the day of, the more time you have to focus on the all-important turkey, and eventually spend time with your guests without needing to run back and forth to your kitchen every few minutes.

This year, I’m adding another item to my pre-game list: mashed potatoes. Let’s face it, mashing an enormous pot of boiled potatoes by hand is no easy task, and it’s definitely not one I want to do in my fancy holiday outfit.

My fear of gummy, dry, reheated mashed potatoes has kept me from pre-making them in the past, but this year, I decided to seek out some help from a professional. Luckily, Julia Hallman, the owner of specialty goods shop and caterer Formaggio Kitchen with locations in Boston and New York City, shared her tips for successfully serving rich, creamy mashed potatoes that were made in advance.

What Is the Best Way To Make Mashed Potatoes Ahead?

Hallman’s number one tip for potatoes that reheat to smooth, velvety perfection is to add an extra dose of liquid. Depending on your recipe, this could be milk, buttermilk, cream, butter, or any combination of dairy that you prefer.

How much should you use? The trick, she tells me, is to get the mashed potatoes to a soft-serve ice cream consistency. “They should be able to hold their shape but be easily sculpted,” she explains. Since mashed potatoes tend to dry out when reheated, the added moisture keeps them perfectly creamy, even when piping hot and ready to be served.

Hallman emphasizes the importance of hand-mashing. Though it’s tempting to turn to an electric mixer to give your arms a break, it's dangerously easy to overwork the potatoes to the point of gumminess. Hand-mashing results in lighter, fluffier potatoes.

How To Reheat Mashed Potatoes

To reheat your mashed potatoes, you’ll want them spread in an even layer in a shallow baking dish so they warm up as quickly as possible. Hallman suggests topping them with a sprinkling of Parmesan before popping them into a 350°F oven.

In 20 to 30 minutes, they should be ready for gravy! The added liquid should keep them plenty creamy, but if you’re worried about them drying out, you can always cover them with aluminum foil. Be sure to give them a good stir before serving.

How Many Days Ahead Can You Make the Mashed Potatoes?

Lucky for me, Hallman assures me I can whip up these creamy mashed potatoes up to three days in advance. Once they’re prepared, she says, they should be transferred to an airtight container, cooled completely, and then moved to the fridge until the big day arrives.

With this crucial side struck from my day-of list, maybe I’ll have time for an extra pie this year! And now that I’ve perfected the pre-made mashed potatoes, it’s time to nail the gravy.